Always use very fresh eggs for frying and a non-stick or well-seasoned frying pan of an appropriate size for the number of eggs you are frying.

Ingredients

Quantity

Ingredient

see method for ingredients

Method

To fry 2 eggs, heat a frying pan over a low to medium heat and add ½ tablespoon each olive oil and butter. Heat gently for 2 minutes, then crack an egg into a small bowl and carefully pour it into the frying pan. Repeat with the second egg.

Allow the egg whites to start to set. You may need to adjust the temperature: if it is sizzling fast and furiously then lower the heat; if there is no sizzle at all, increase the heat a little. The egg should cook, but not brown, on the underside.

Once the white has set around the yolk, use a spoon to baste the fat over the yolk.

Depending on preference, the yolk can be left very yellow and runny or it can be basted until it has clouded over a little, with the yolk still runny underneath.

Carefully insert a fish slice underneath an egg and lift it.

Dab some kitchen paper underneath, then slide onto a plate. Repeat with the second egg.